One reason I started blogging is the opportunity to create a space for connecting with people in the kitchen. While there's a wealth of knowledge that comes from cookbooks, they aren't quite able to offer what time spent learning from real people can.

It's fascinating what you can learn about people when they're cooking. A person's specialty, from peasant fare to gourmet cuisine, is like an extension of themselves - a piece of who they are that you only get a glimpse of when they're in the kitchen.

I was fortunate enough to get a little kitchen time in with Belen Hansen, baker and family friend. We call her 'Bel' for short. Bel started baking around the same time that I began learning to cook and there's a sense of camaraderie we share in accidentally discovering our passions for food.

My wife and I met Bel when we moved into our apartment building, she's our next door neighbor and like many of our neighbors, has become like family to us. Within our little family of neighbors, there are two things Bel has become famous for - Lavender Almond Cupcakes and Spiced Date Cupcakes. One of the most unassuming, humble people I know, she offered to teach me to make her most celebrated recipes.

Though somewhat unorthodox to the classic vanilla or chocolate, these aromatic cupcakes are pleasant and every bit as noncommital as you hope for a cupcake to be.

Lavender Almond Cupcakes

Lavender Almond Cupcakes

Makes 2 dozen cupcakes

Ingredients:

BATTER:

2 cups granulated sugar, divided

1 Tbsp. dried lavender buds

1/2 cup almonds

1 cup (2 sticks) unsalted butter, softened

4 large eggs

2 tsp. almond extract

1/4 cup evaporated milk

1 cup sour cream

2 1/2 cups flour

1/2 tsp. salt

1/2 tsp. baking soda

FROSTING:

1 cup (2 sticks) unsalted butter, softened

4 Tbsp. evaporated milk

3 tsp. almond extract

4 cups powdered sugar

Method:

For the cupcakes: Preheat oven to 350 degrees Fahrenheit and position rack in the middle level of the oven. In a food processor, combine 1/2 cup granulated sugar, dried lavender, and almonds. Pulse until mixture is fine and uniform. Set lavender almond mixture aside.

In the bowl of a stand mixer with beater attachment, cream together softened butter and 1 1/2 cups granulated sugar on medium high speed. Turn speed to low and add lavender almond mixture, 1/4 cup at a time, waiting until each addition has been incorporated before adding the next. Once lavender almond mixture has been incorporated, add eggs, one at a time, waiting until each egg has been incorporated before adding the next.

In a medium mixing bowl, combine evaporated milk and sour cream. Stir until just combined. In another mixing bowl, whisk together flour, salt, and baking soda. Starting with the sour cream mixture, alternate between sour cream mixture and flour mixture adding about one-third of each to the stand mixer on medium speed until both mixtures have been added, waiting until each addition has been fully incorporated before adding the next.

Line two muffin pans and, with the batter, fill each liner about 2/3 or 3/4 of the way full. Place cupcake pans in the preheated oven and bake for about 20 minutes, rotating pans at 10 minutes. Cupcakes are done when tops have browned and a toothpick inserted into the cupcakes comes out clean.

Once baked, allow cupcakes to cool slightly in muffin pan and then remove to a cooling rack.

For the frosting: Sift powdered sugar along with a pinch of salt into a medium sized mixing bowl.

In the bowl of a stand mixer with whip attachment or in a separate bowl with a hand mixer or whisk, whip the softened butter until light and fluffy. On low speed, starting with the sifted powdered sugar, alternate between powdered sugar and evaporated milk adding about one-half of each until both mixtures have been combined. Stir in almond extract until incorporated.

Once cupcakes have completely cooled, spoon cupcake frosting into a piping bag with tip of your choosing, and pipe frosting onto cupcakes.

Preheat oven to 350 degrees Fahrenheit and position rack in the middle level of the oven.

To plump dates: Place 2 cups of water in a medium saucepan and bring to a simmer. Toss the dates, cinnamon sticks, cloves, and allspice into the simmering water and poach for 5 minutes. Remove from heat and allow the dates to sit in the poaching liquid for 20 minutes more. Discard cinnamon sticks and cloves.

To make batter: Remove dates from the poaching liquid. Reserve poaching liquid for later use. On a cutting board, roughly chop the dates. Place the chopped dates in a food processor and purée with a few quick pulses.

In a separate bowl, lightly beat the four eggs together, just until combined.

In the bowl of a stand mixer with beater attachment, add the puréed dates, 1 Tbsp. orange zest, flour mixture, beaten eggs, and coconut oil. Mix on low until combined.

Line one muffin pan and, with the batter, fill each liner about 2/3 or 3/4 of the way full. Place cupcake pan in the preheated oven and bake for about 12 minutes. Cupcakes are done when a toothpick inserted into the cupcakes comes out clean.

Once baked, allow cupcakes to cool slightly in muffin pan and then remove to a cooling rack.

To make syrup: While cupcakes are baking, add honey to poaching liquid, return to medium high heat, and reduce to a syrup just thick enough to coat the back of a spoon. Once you've created a syrup, poke a few holes in the top of the cupcakes and spoon just a teaspoon or so of syrup over each cupcake.

To make whipped cream: Place heavy cream and mixing bowl in the freezer for 5-10 minutes. Pour the cream into the mixing bowl and whip continuously until stiff peaks form. Once stiff peaks have formed, fold in 2 Tbsp of the poaching syrup.

Once cupcakes have completely cooled, place one scoop of whipped cream atop each cupcake. Garnish with remaining orange zest.